If you’re seeking a super-juicy pork chop recipe for the grill, look no further. Tender chops are bathed in a zesty, flavorful buttermilk brine infused with garlic, herbs and spices. Buttermilk tenderizes the pork and keeps it moist on the grill. A simple corn relish adds a summery flourish.
| Level: | Easy |
| Total: | 4 hr 45 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 cups buttermilk
- 3 tablespoons packed light brown sugar
- 4 tablespoons extra-virgin olive oil
- Kosher salt
- 6 cloves garlic, smashed
- 6 bay leaves
- 2 teaspoons hot sauce
- 12 black peppercorns
- 1 lemon
- 6 bone-in center-cut pork loin chops (1 inch thick; about 3 pounds total; see Cook’s Note)
- Vegetable oil, for brushing
- 6 ears of corn, husked
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
Instructions
- Make the brine: Combine the buttermilk, brown sugar, 2 tablespoons olive oil, 3 tablespoons salt, the garlic, bay leaves, hot sauce and peppercorns in a large bowl. Remove 4 wide strips of lemon zest with a vegetable peeler and add to the brine; squeeze in the juice of half of the lemon. Pierce both sides of the pork chops a few times with a paring knife. Add the pork to the brine, turning to coat. Cover and refrigerate at least 4 hours and up to overnight.
- Remove the pork chops from the refrigerator 30 minutes before grilling. Preheat a grill to medium high and lightly brush the grates with vegetable oil. Remove the pork from the brine, letting the excess drip off, and transfer to the grill. Cover and cook until marked, about 7 minutes. Flip and continue cooking, uncovered, until the other side is marked, about 7 more minutes.
- Meanwhile, rub the corn with 1 tablespoon olive oil and season with salt. Wrap each ear in foil and place on the grill. Grill, turning occasionally, until charred, about 10 minutes.
- Remove the pork from the grill; let rest 5 minutes. Cut the corn kernels from the cobs. Combine the corn, the juice of the remaining 1/2 lemon, the remaining 1 tablespoon olive oil, the parsley and chives in a bowl and toss; season with salt. Serve with the pork chops.
Reviews
Very easy and tasty recipe
Very easy and pork very moist. I used the brine overnight. Used frozen corn and then folded in ingredients and worked fine.
For the brine — the salt content was too high for my taste. The flavors were good. Just too salty. Next time I’ll cut it down to a 1/3 of what is called for.
This brine is devine! My chops turned out juicy and delicious. I will use this marinade over and over again!
Great summer dish
Easy recipe to follow and tasted great! Will make again
Easy to follow!
Tasted so good I went for 2nd ty food network holla racheal ray your still number 1 in my kitchen bff
Great flavor, both chops and corn. Grilled using an outdoor charcoal grill and so it took longer to cook, but still a great recipe.
This brine smelled wonderful and definitely was worth the extra effort. It tenderized the chop and gave a slight taste too!! The corn gave a nice taste. However I used the recipe for Almost Famous corn salsa. Thank you and yes I will add this to my pork chop regular rotation.
Tlc
Tlc